Roasted Delicata Squash Salad with Maple–Mustard Vinaigrette
There are a handful of ingredients that instantly feel like fall and winter to me, and delicata squash is always at the top of that list. It’s one of the easiest squashes to work with (no peeling!) and after a quick roast, it turns sweet, golden, and caramelized around the edges — almost like vegetable candy.
This salad brings together everything I love about colder-season cooking: warm squash, crisp apples, greens with a little bite, and a vinaigrette that hits the perfect balance of tangy, cozy, and bright. It’s nourishing, gorgeous on the table, and the kind of dish that people actually go back for.
Wonderful for weeknights, impressive enough for your holiday spread, and endlessly customizable based on what you have on hand.
Why Delicata Is So Special
Delicata squash deserves its moment.
No peeling required — the skin becomes tender as it roasts.
Naturally sweet — it caramelizes beautifully in the oven.
Nutrient-dense — rich in vitamin A, fiber, and antioxidants.
Quick cooking compared to other winter squashes.
If you’ve never cooked with it, this is the perfect place to start.
Ingredients
For the Salad
2 delicata squash, halved, seeded, and sliced into half-moons
2 tablespoons olive oil
Salt + pepper
2 cups cooked quinoa
1 apple, thinly sliced (Honeycrisp works well)
3–4 cups baby spinach or arugula
¼ cup toasted pumpkin seeds
¼ cup dried cranberries (optional)
For the Maple–Mustard Vinaigrette
2 tablespoons olive oil
1 tablespoon maple syrup
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
Pinch of salt
Instructions
1. Roast the Delicata
Preheat your oven to 425°F. Toss the sliced delicata with olive oil, salt, and pepper, then spread onto a baking sheet. Roast for 20–25 minutes, flipping once, until the squash is tender and caramelized.
2. Make the Vinaigrette
In a small bowl, whisk together the olive oil, maple syrup, Dijon mustard, apple cider vinegar, and a pinch of salt.
3. Assemble the Salad
On a large platter or in a bowl, layer the cooked quinoa, greens, roasted delicata squash, diced apples, pumpkin seeds, and dried cranberries. Drizzle with the maple–mustard vinaigrette and toss gently.
4. Taste + Serve
Adjust salt or acidity as needed. Serve warm or at room temperature.
Tips & Variations
Add protein: Chickpeas, lentils, or roasted tofu work beautifully.
Swap the fruit: Pears or pomegranate seeds are perfect here.
Make it heartier: Add quinoa or farro for a full meal.
Prep ahead: Roast the squash and whisk the dressing in advance — assemble just before serving.
Perfect for Your Holiday Table
This salad is festive without trying too hard — a bright pop of color next to the heavier dishes that usually show up this time of year. It pairs perfectly with everything from Thanksgiving classics to cozy winter dinners.
